1939 Butter Bean Soup
Recipe: #37489
October 13, 2021
Categories: Beans, Southern, Slow Cooker, Vegetarian, White Beans Heavy Cream, Crockpot Soup, more
"This is the original recipe for fresh beans. I'm using dry big Lima beans. You could do this recipe in the crockpot. This has no meat in it. And southerners still make them this way. Butter beans should be full grown, but tender. Hull them, rinse and boil them tender, in clear water, with a little salt. Thicken the soup with butter, flour, pepper and cream, and serve it up with crackers or toasts."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (246.1 g)
- Calories 361.8
- Total Fat - 34.1 g
- Saturated Fat - 20.2 g
- Cholesterol - 94.9 mg
- Sodium - 626.1 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 0.7 g
- Sugars - 6.3 g
- Protein - 2.1 g
- Calcium - 25.8 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak beans overnight .
Step 2
Drain.
Step 3
Add water.
Step 4
Cook for 50 minutes until beans are soft.
Step 5
Mix butter and flour together.
Step 6
Mix into beans.
Step 7
Season.
Step 8
At the very last add cream to warm.
Tips
No special items needed.
0 Reviews
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